I’ve been searching the internet for DIY imitation crab recipes for weeks. Most people on the keto diet would simply opt for real crab meat since it’s low-carb by design… the problem with this for me is that I’m allergic to lobster and crab, so that added to the necessity for a low-carb imitation crab for California Rolls.

To get my ideas, I started by reading ingredient lists and then watching this youtube video on how imitation crab sticks are made. This led me down a path of getting a general idea for the sticks. Taste-wise, the final product does have a bit of a fishy taste, and while not as rubbery as store-bought, the xantham gum did do a convincing job. I used these for Keto Sushi (the California Rolls), and they were delicious and passable.

DIY Imititation Crab

Recipe by Shaylynn H.

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 4 pieces white fish (I used Sole)

• 1/3 cup mayonnaise

• 1/2 tbsp lemon juice

• 1/4 cup cream cheese

• 1/2 tsp xantham gum

• 1/4 tsp chili powder

• 1/2 tsp garlic powder

• Sprinkle of paprika to top

Directions

• Preheat oven to 400F
• Add all 4 pieces of fish to the blender and blend on high until broken down
• Add mayonnaise, cream cheese, xantham gum, and spices to blender and blend until a consistent paste
• Spray dish and then add paste
• Sprinkle on top with papkrika (for coloring)
• Bake for 20 minutes
• Let cool on counter until safe temperature for fridge and then refridgerate for at least 1 hour before using (firms it up)